Name: Thai Winter Melon Curry with Chicken
Prep time: 7 min
Cook time: 23 min
Total time: 30 min
Ingredients: 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces (Substitute chicken breast if preferred.); 1 lb winter melon, peeled, seeded, and cut into 1-inch cubes ((about 4 cups)); 2 tbsp red curry paste (Use more or less for heat preference; homemade or store-bought.); 1 tbsp vegetable oil; 1 can coconut milk (Shaken (14 fl oz / 400 ml)); 1/2 cup chicken stock or water; 2 tbsp fish sauce (Or tamari for vegetarian version.); 1 tsp palm sugar or brown sugar; 3 kaffir lime leaves, torn (Or 1 tsp lime zest.); 1 small shallot, thinly sliced; 2 cloves garlic, minced; 1 tbsp fresh lime juice; 1/2 cup fresh Thai basil leaves (Plus extra for garnish.); Fresh Thai chilies, sliced (For serving (optional).); 3 to 4 cups steamed jasmine rice or brown rice, cooked; Lime wedges

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Quick Overview

I fell in love with this Thai Winter Melon Curry with Chicken during a rainy weeknight when I wanted something bright, soothing, and ready fast. The aroma of red curry paste sizzling with coconut milk always brings me back to cozy family dinners, and the way winter melon soaks up the curry flavor while staying tender makes this dish uniquely comforting. If you like quick Thai curries, you might also enjoy Thai red curry chicken noodles for another fast, flavorful meal.

Introduction

I discovered this recipe while cleaning out the fridge and finding a half melon I did not want to waste. I trimmed it, tossed it into a basic red curry base, and the result was unexpectedly bright and silky. The first spoonful was warm, gently sweet, and fragrant with kaffir lime and basil, and it instantly became a weeknight favorite. I love how the winter melon’s subtle sweetness balances the spice, and how the whole meal comes together in about 30 minutes.

What Makes This Recipe Special

This curry is special because it combines speedy weeknight cooking with classic Thai flavors. It is:

Quick: Ready in about 30 minutes from start to finish.
Family-friendly: Mildly spiced but easy to adjust for kids or spice lovers.
Light and comforting: Winter melon keeps the dish lower in calories than heavier vegetable options while soaking up the curry sauce.
Versatile: Easily made with chicken, tofu, or shrimp.

What You’ll Need

For the Curry

1 lb (450 g) boneless, skinless chicken thighs, cut into 1-inch pieces (substitute chicken breast if preferred)
1 lb (450 g) winter melon, peeled, seeded, and cut into 1-inch cubes (about 4 cups)
2 tbsp red curry paste (use more or less for heat preference; homemade or store-bought)
1 tbsp vegetable oil
1 can (14 fl oz / 400 ml) coconut milk, shaken
1/2 cup (120 ml) chicken stock or water
2 tbsp fish sauce (or tamari for vegetarian version)
1 tsp palm sugar or brown sugar
3 kaffir lime leaves, torn (or 1 tsp lime zest)
1 small shallot, thinly sliced
2 cloves garlic, minced
1 tbsp fresh lime juice
1/2 cup fresh Thai basil leaves, plus extra for garnish
Fresh Thai chilies, sliced, for serving (optional)

For Serving

Steamed jasmine rice or brown rice, 3 to 4 cups cooked
Lime wedges

Notes on quality and substitutions

Use full-fat coconut milk for a silkier, richer sauce; light coconut milk is fine for a lighter result.
Fresh kaffir lime leaves add authentic aroma, but lime zest works in a pinch.
Substitute firm tofu or tempeh for a vegetarian version, increasing cooking time slightly so the winter melon becomes tender.

How to make Thai Winter Melon Curry with Chicken Ready in 30 Minutes

Step 1: Prep, 5 to 7 minutes

Peel and cube the winter melon, slice the shallot, mince the garlic, and cut the chicken into bite-size pieces. Having everything ready makes this a true 30-minute meal.

Step 2: Sauté aromatics and curry paste, 2 to 3 minutes

Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add shallot and garlic and cook until soft and fragrant, about 1 minute. Add 2 tbsp red curry paste and stir for 1 to 2 minutes until the paste is very fragrant and you see the oil starting to separate slightly. This visual cue means the flavors are blooming.

Step 3: Cook the chicken, 3 to 4 minutes

Add the chicken pieces and toss to coat in the paste. Sear until the edges turn opaque and just begin to brown, about 3 minutes. The chicken will finish cooking in the sauce.

Step 4: Add liquids and winter melon, simmer 10 to 12 minutes

Pour in the coconut milk and 1/2 cup chicken stock, scraping any browned bits from the pan. Add fish sauce, sugar, and torn kaffir lime leaves. Bring to a gentle simmer. Add the winter melon cubes and reduce heat to medium-low. Simmer uncovered for 8 to 10 minutes until the winter melon becomes translucent and fork-tender. The melon should hold its shape but be soft when pierced.

Step 5: Finish and adjust, 1 to 2 minutes

Stir in lime juice and Thai basil leaves just before serving. Taste and adjust seasoning with extra fish sauce for saltiness, sugar for balance, or lime for brightness.

Step 6: Serve immediately

Spoon over steamed jasmine rice and garnish with extra basil and sliced chilies if desired.

Expert Tips & Ideas

Use high heat to bloom the curry paste at the start. You want the paste to sizzle gently and release aroma, not burn.
Cook chicken thighs rather than breasts for more forgiving texture and extra juiciness.
To make it vegetarian, replace chicken with firm tofu or extra winter melon and use soy sauce instead of fish sauce.
For a lighter curry, use half coconut milk and half stock; reduce simmer time to prevent coconut from separating.
Avoid overcooking winter melon; it should be tender and slightly translucent, not mushy.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove over low heat to prevent coconut milk from breaking. Freezing is possible, but texture of the coconut sauce may change.
Increase depth by adding a teaspoon of tamarind paste or a splash of fish sauce at the end for extra umami.

How to Serve

Serve with steamed jasmine rice or coconut rice to soak up the sauce. For a lower-carb option, serve over cauliflower rice.
Pair with a crisp cucumber salad or quick pickled shallots to cut richness.
For drinks, a cold Thai iced tea or a crisp lager complements the spices nicely.
Portion guide: This recipe serves 4 as part of a meal with rice. Estimated calories per serving: 350 to 450, depending on rice and coconut milk used.

Frequently Asked Questions

Q: Can I make this recipe ahead of time?

A: Yes. You can prepare the curry up to a day ahead and reheat gently. Add fresh basil and lime juice just before serving for the best flavor.

Q: Can I freeze the leftovers?

A: You can freeze the curry, but the texture of coconut milk may change when thawed. Thaw overnight in the fridge and reheat slowly, stirring to recombine.

Q: What can I use instead of winter melon?

A: Substitutes include chayote, zucchini, or kabocha squash. Each will change the texture and sweetness slightly.

Q: How do I prevent the dish from becoming watery?

A: Simmer uncovered to concentrate the sauce. If the sauce is too thin, remove some liquid and boil briefly; if too thick, add a splash of stock.

Review

“This recipe is my go-to for busy weeknights. The winter melon soaks up the curry so beautifully, and the whole family asks for seconds. Fast, fragrant, and comforting.” – A happy home cook

Conclusion

I hope this Thai Winter Melon Curry with Chicken brings the same warm, fragrant joy to your table that it does to mine. It is an ideal weeknight recipe when you want real Thai flavor without a long wait. If you enjoy simple, authentic Thai chicken dishes, you might also like this Khao Man Gai Recipe – Thai Street Food Style (วิธีทำข้าวมันไก่). Please try the recipe, leave a comment with your tweaks, and share a photo if you make it.